Kalbi

Everyone enjoyed these from young to not so much. The ribs were easy to find in our local grocery stores. The marinade made it. Marinaded overnight, brought to room temp., patted dry and cooked in the broiler on high, 5" from the heat. Just too wet up here in the PNW to BBQ outside in Feb.

• snoogerbot

• Vancouver, WA

• 3/8/2016

Delicious! Our butcher cut them 1/2 inch thick and they were a bit chewy, but so tasty! We only had about an hour and a half to marinade them, so we did it entirely at room temperature, and that worked just fine. We're already thinking about serving them to friends.

• arnoldsl

• Commerce Township, MI

• 9/21/2013

OMG, this recipe is amazing! I will absolutely make this again and again. So easy,and so tasty!

• Anonymous

• Simi Valley

• 7/29/2012

My first time making Kalbi. These were as delicious as any I've ever tasted. I marinated for about 5-6 hours and they came out as juicy and flavorful as any overnight marinade. Very minor substitution; I just used brown sugar instead of raw/turbinado sugar. Looking forward to making these again!

• lschmidt

• Portland, OR

• 5/16/2012

Excellent recipe. The crosscut ribs are very flavorful. The meat is nice and chewy as it is supposed to be.

• Anonymous

• 7/9/2011

Great flavour but tough! Even after 3 days marinating this cut was still like jerky. Its a shame since the cross cut ribs look really cool and I was so psyched that the local supermarket was happy to custom cut these. A thin sliced T-Bone worked much better.

• terrybradley

• Ocala FL via Hopkinton MA.

• 7/3/2011